Method

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1 Preheat oven to 200°C (400°F). Trim eggplants and cut in half lengthways. Score the surface with a sharp knife. Put eggplant cut side up in a shallow oven dish lined with baking (parchment) paper. Mix spices and salt together and rub over cut surface of eggplants. Drizzle with oil (if eggplants are large, you may need 2 tablespoons of oil).

Score halved eggplant with a sharp knife to allow spices to penetrate

Rub with spices and drizzle with oil

Bake until tender and golden

2 Turn over eggplant slices. Bake for 45 minutes, or until very tender when pierced with a skewer. Turn eggplant halves spice side up and return to oven for 5 minutes more.

3 If preferred, remove skin from cucumber before chopping. Mix all ingredients together and taste – it should have zing and a nice fresh chilli bite (add extra lemon or salt if necessary, or if the chilli is too mild, a pinch of chilli flakes).

4 Spoon salad and blobs of yoghurt on top of eggplant halves. Serve with bread.